The other day I saw a cookie recipe that contained semolina. Great, I thought, that’s something to try as I had a pound of wholewheat semolina sitting on my shelf for quite a long time now. It was initially to be used for semolina dumplings (that’s a German specialty) and to be served to my kids. Unfortunately, those dumplings weren’t a big success with them.
I tried the mentioned cookie recipe and realized that using wholewheat semolina needs substantially more liquid that regular semolina. Result: cookies got really dry and therefore far too crumbly. Well, lesson learned.
Next semolina experiment were these delicious muffins. I upped the eggs and the yogurt a little and got some beautiful moist lemon muffins. Topped with some lemony icing they had just the right balance of sweetness and lemoniness.
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LEMON SEMOLINA YOGURT MUFFINS
100g butter, soft
4 tablespoons agave syrup
2 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
250g low-fat yogurt
150g whole wheat pastry flour
50g whole wheat semolina
1/2 teaspoon salt
1/2 teaspoon baking soda
Icing
100g low fat cream cheese
2 tablespoons agave syrup
juice of half a lemon
Serves 10
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Preheat oven to 150C. Oil a muffin tin or line it with muffin liners.
In a mixing bowl, combine all dry ingredients (semolina, flour, baking soda, salt, zest). In another bowl, stir together soft butter, agave syrup, vanilla and eggs until well combined. Add the yogurt to the butter mixture. Add wet mixture to dry mixture and stir gently until just combined. Don’t overmix. Pour the mixture into the muffin tins. Bake for 15-20 minutes. Let cool.
Combine all ingredients for the icing and stir until well combined. Once the muffins have cooled pour the mixture over the tops and let become solid.
These were yummy with coffee at breakfast